Wednesday, March 14, 2007

Thai Shrimp Stir-Fry

Don't attempt the following recipe unless you have most all of these ingredients, even though I, as the High Priestess of Substitutions, normally do this all over the place. The key to this stir-fry is the magical blend of exotic salty-sour tastes. Alright, maybe one or two alterations, but that's it!

My husband got me this lovely little cookbook (Practical Simple Thai, Bath, UK: Parragon 2002) at our local dollar store, so perhaps you can pick one up on the cheap too. It has many color pictures, which is key to attempting a complicated recipe or cuisine which is new to you. Inspired by the Rice Noodles with Chicken recipe, I switched things around to make the following wheat-free, meat-free version:

Thai Shrimp Stir-Fry

4 oz. rice vermicelli noodles

1Tbsp. vegetable oil
2 cloves garlic, finely chopped
1/2 inch piece ginger, peeled and finely chopped
1 shallot, finely chopped
1 tsp. red curry paste
1 lb. peeled and deveined shrimp
2 stalks celery, julienned
1/2 red pepper, julienned
1 carrot, peeled and julienned
1 cup sliced cabbage
Handful of snow peas, sliced
1 (14 oz.) can bean sprouts, drained
Juice of 1 lime
2 Tbsp. Thai fish sauce
3 Tbsp. wheat-free soy sauce
Handful each chopped cilantro, peanuts and mint

Bring a pot of water to boil and add vermicelli. Take off heat and let soak 8 minutes or until softened. Drain and rinse with cold water to stop cooking or the noodles will get mushy.

Heat oil in work or large frying pan and stir-fry garlic, ginger and shallots for 2-3 minutes. Add shrimp and stir-fry until pink. Stir in celery, red pepper, carrot, cabbage, snow peas and bean sprouts. Stir-fry several minutes, then add red curry paste, lime juice, fish sauce and soy sauce. Stir and then add vermicelli. Heat through and serve hot. Garnish with cilantro, peanuts and mint.

Serves 4-6.

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